Use-up-veg soup recipes?

[strangeshapedpotato]

I'll start.

2 carrots, 2 celery sticks, onion, 2 peppers, garlic - dice and fry off.
Add 800-1000L stock, 2 tsp cumin, 1 tsp coriander, 1 tsp paprika and a diced sweet potato (or 2).
Simmer for 20 mins or so, then blend smooth.

Can swap or add veg - things like courgette, aubergine, celeriac, tomatoes, suede all work.

My core ingredients will be the stalks of all the broccoli and cauliflower eaten in the past couple of weeks as I only tend to use the florets but don't like to throw the stalks and outer leaves away. I also often have half a pack of kale or cavolo nero as these are always sold in big packs and we can't get through them.

Onion, garlic and carrots yes. Often a cup of red lentils.

Seasoning wise I tend to use curry powder and other spices to give it a good kick.

Any veg, but for me the important point is to sautée the veg rather than boil, and to add loads of garlic and spice at this stage.

Then the stock. And a dash of cream at the end.

I'm not sure suede will be great in a soup, OP. Too chewy.

I use any veg, the most important bit for me is to colour co-ordinate ingredients, e.g. broccoli stalks and frozen peas together, or peppers and carrots together.

If I’m doing a blended soup sometimes I add one potato to make it creamy.

Finely grated fresh ginger is really good in soup. Add it at the end or it will loose its taste.

I think soup needs a good amount of onion and/or leek, regardless of what other vegetables are to go in. Chopped parsley and lemon juice are good added at point of serving. Plenty of salt and pepper.

I just chop up whatever veg I have left over and cook up in stock. Add herbs / spices that complement the veg.Totally agree that all soups taste better with onion and/or leek. Also a bit of bacon or chorizo adds some 'oomph' if for meat eaters

I like to roast the veg first to create more flavour.

All left over cooked veg, baked beans, old veg in the fridge, chopped up broccoli stalks, ends of tinned sweetcorn etc go in a bag in the freezer. When it is full I tip it in a pan with a fried onion, stock or passers, maybe some lentils and made soup.

I have a similar bag of fruit for crumbles.

@BikeRunSki

All left over cooked veg, baked beans, old veg in the fridge, chopped up broccoli stalks, ends of tinned sweetcorn etc go in a bag in the freezer. When it is full I tip it in a pan with a fried onion, stock or passers, maybe some lentils and made soup.

I have a similar bag of fruit for crumbles.

Genius!

• passers = passata

@RockingMyFiftiesNot,making a meal out of almost nothing is one of my many hidden talents.

@BikeRunSki and such an important talent too! I'm pretty good at it but hadn't thought of a freezer bag for odd bits.
On the other hand, I di freeze the end of a joint of meat if there isn't enough for another whole meal and when there'a enough chop it up to make whatever you call a shepherds/cottage pie made of a mix of meats!

@BikeRunSki

All left over cooked veg, baked beans, old veg in the fridge, chopped up broccoli stalks, ends of tinned sweetcorn etc go in a bag in the freezer. When it is full I tip it in a pan with a fried onion, stock or passers, maybe some lentils and made soup.

I have a similar bag of fruit for crumbles.

That has just made me feel sick.

Any old veg - usually the gone soft manky veg at the bottom of the veg drawer.
Usually works out ok.

I make this most Saturdays and it’s delicious.
I don’t like onion or garlic in soup - it repeats on me for the rest of the day. I will do leek though if I have it.
I always roast the veg in olive oil with a pinch of herbs.
Peppers, tomatoes that have gone soft, mushrooms and anything else left over that roasts well.
While roasting, sauté some chopped carrots and any other veg such as leeks. Add more herbs.
Once they are soft, tip the roasted veg into the pan and add a tin of chopped tomatoes. Add salt and pepper. Cook for a few minutes. Add 500ml veg stock. Cook for a few mins then blend.

Another one is cauliflower and leek.
Fry chopped cauli and leek for a few mins with some rosemary.
Add veg stock and simmer until soft. Blend. Add creme fraiche and black pepper.

I never fry carrots but I do fry my spices. I add a bit of curry powder to my soup for an e tea kick.

e tea = extra

Chunk up unused veg of the week and roast in oven for 30-40 mins sprinkled with olive oil and good pinch of chipotle. Blend with veg stock and season more if necessary.

Veg (any, mostly)
Onion ,
garlic,
Stock cube, stock pots, marigold powder or real stock.
Herbs, depending

I usually include carrot and celery, especially for winter soups.

Onions, carrots, swede, parsnips, sweet potato and celeriac/celery. Softened in butter, cooked in stock then blended. Never fails